{"id":1302,"date":"2024-10-01T13:51:24","date_gmt":"2024-10-01T13:51:24","guid":{"rendered":"https:\/\/boodiz.com\/?p=1302"},"modified":"2024-10-01T13:51:25","modified_gmt":"2024-10-01T13:51:25","slug":"pineapple-juice-cake","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1302","title":{"rendered":"Pineapple Juice Cake"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

One package (15.25 ounces) Cake mixes, either buttercream or yellow (I like Pillsbury or Betty Crocker)
one-third cup of vegetable oil
one-third cup pineapple juice
Four big eggs<\/p>\n\n\n\n

Regarding the glaze:
Two cups of sugar powder
one-third cup pineapple juice
Four tsp unsalted butter<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

Preheat oven to 325\u00b0F (163\u00b0C). Lightly butter or spray with flour a 10- to 12-cup Bundt pan.<\/p>\n\n\n\n

In a large bowl, mix together cake mix, eggs, pineapple juice, and vegetable oil using an electric mixer. After about two minutes, beat until thoroughly combined.<\/p>\n\n\n\n

Transfer the mixture into the ready pan. A toothpick put into the center of the cake should come out clean after 30 minutes of baking, or until the cake starts to pull away from the sides.
While you prepare the glaze, let the cake cool in the pan for around ten minutes.
Combine butter, pineapple juice, and powdered sugar in a saucepan. Stirring continually, cook over medium-low heat until the butter melts.<\/p>\n\n\n\n

Pierce the cake with a toothpick or skewer. While the cake is still in the pan, pour the warm glaze over it. Even though it appears like a lot of glaze, keep adding more.<\/p>\n\n\n\n

After 15 to 20 minutes, or until the majority of the glaze has been absorbed, let the cake cool. Then, transfer the cake onto a serving platter.
45 minutes total\u201415 minutes for preparation, 30 minutes for cooking, and
350 calories | 12 servings per serving.<\/p>\n\n\n